Allergy free thick pizza dough recipe

Ingredients

• 3 ½ cups Orgran self-raising flour
• 1 tsp baking powder
• ⅓ cup gluten free gluten
• 1 tsp salt
• 1 tsp white pepper
• ¼ cup olive oil
• 1½ cups warm water

Topping suggestions

• Pizza paste flavoured with garlic, basil or oregano.
• Crumbled fetta
• Mushrooms
• Sliced tomato
• Shredded chicken
• Rocket leaves
• Sliced olives
• Thin onion rings
• Capsicum
• Asparagus
• Herbs

Method

• Combine the flour, gluten free gluten, baking powder, white pepper and salt in a large bowl and make a well in the centre.
• Add the water and oil.
• Combine until rough dough forms.
• Use your hands to bring the dough together in the bowl.
• Roll and press the dough (do not fold) until smooth.
• Roll out directly onto a greased pizza pan.
• Once the dough’s edge nearly reaches the pan’s, stop using a rolling pin and gently press the middle of the dough down to form a taller lip around the pizza dough.
• Loosely cover with cling wrap and set in a warm place to rise for 30 minutes.
• Preheat the oven to 220°C.
• Add your favourite toppings and bake for about 30 minutes or until the cheese is golden brown.